We feel strongly about representing a broad range of topics in the food science research we publish. With one preliminary glance at our portfolio of journals, you can find articles on genomic modification of crops and food, nutrition, food biotechnology, food properties, food additives and contaminants, and culinary science.
Our expert editors and editorial board members are highly regarded faculty members of major universities and research centers throughout the world who are dedicated to obtaining papers that reflect cutting edge research and the latest innovations in the commercial realm. However, the one element that truly propels these journals is open access.
Open access means rapid publication, and increased visibility and discoverability. This research is available to anyone, around the world. For our authors, greater visibility can result in increased readership and citations, and a chance to make an impact beyond their field. Open access research informs policymakers, media, and more.
Our publishing staff work diligently to ensure rigorous peer review and high production quality for these manuscripts to ensure that the seamless process we offer our authors results in the most accurate and enlightening journals for our readers. We welcome you to explore these journals and discover what Taylor & Francis can do for you, your research, and the global community.
Gloria Klaiman, Managing Editor
